The email addresses you entered will not be stored and will be used only to send this email. Privacy Policies

Ingredients
Serves: 5

3 cloves garlic, minced

1 onion, chopped

1 carrot, finely chopped

2 tablespoons chopped fresh parsley

2 teaspoons dried basil

1 teaspoon dried oregano

4 tablespoons olive oil

1 (400g) tin whole peeled tomatoes

salt and pepper to taste

2 cups cooked cannellini beans, drained and rinsed

250g macaroni

2 tablespoons butter

1/4 cup grated Parmesan cheese

View list

Add to
list

Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com

DirectionsPreparation:15min › Cook:40min › Ready in:55min

In a large frypan, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender.

Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes.